Recipe: Slow-Cooked Shredded Beef Tacos (crock pot)

SLOW-COOKED SHREDDED BEEF TACOS

1 (1 to 1 1/2 pound) boneless chuck roast
1 medium onion, sliced
1 cup water
1 (1 1/4 ounce) package Ortega Taco Seasoning mix
1 (16 ounce) bottle Ortega Thick & Smooth Taco Sauce
1 (7 ounce) can Ortega Diced Green Chiles
FOR SERVING:
1 (12 count) package Ortega Taco Shells
shredded lettuce
chopped tomatoes
shredded cheddar and Monterey jack cheese
sour cream

Place beef and onion in a slow cooker.

In a small bowl, combine water and seasoning mix; pour over beef and onion.

Cover and cook on low for 6-8 hours or until tender.

Remove meat to cutting board; shred with two forks. Place beef in a large bowl. Stir in taco sauce and chiles.

Fill warmed taco shells with beef mixture. Top with lettuce, tomato, cheese and sour cream.

Makes 6 servings
Source: Taste of Home Cooking School Recipe Collection, Fall 2000